craftbeerkc.comA forum dedicated to all things craft beer-related in and around the Greater KC/Lawrence area.2018-03-19T18:32:00-06:00http://craftbeerkc.com/feed.php2018-03-19T18:32:00-06:002018-03-19T18:32:00-06:00http://craftbeerkc.com/viewtopic.php?t=3220&p=38930#p38930Statistics: Posted by EricH — March 19th, 2018, 6:32 pm
]]>2018-03-19T17:54:31-06:002018-03-19T17:54:31-06:00http://craftbeerkc.com/viewtopic.php?t=3221&p=38929#p38929https://www.facebook.com/events/171860073461795/

Andrew has made the best, most consistent NE IPA's I've had from any homebrewer. IMO some of his batches have been better than any local, commercially brewed examples.

There is perhaps no other beer style that is more controversial right now than the New England IPA. As the style has grown more popular, though, the quality of these beers on the market (and from our homes) has also increased dramatically, putting prior concerns of poorly made beer to rest.

The defining characteristics of this style are best described as "Tropical" and "Juicy" with a soft mouthfeel and low (to no) bitterness. This is an aroma and flavor driven beer.

So how might you go about brewing your own NEIPA at home? Join us at our March meeting to hear what Andrew Friling has to say; he's made a lot of them and won multiple medals with his results.

Among other things, Andrew will give an overview of the style, discuss the "haze", work through recipe formulation tips, and will bring up process suggestions for best results.

There will of course be local and commercial examples of NEIPAs for sampling!

FTFA (emphasis mine): 'Bradley said there are already commercial beers on the market in Kansas with alcohol content as high as 22 and 28 percent, and he described the 15 percent limit as "not that high."'

There are beers on the market in KS at 22 and 28 percent? Not to my knowledge... anyone else know what those might be exactly, or are we being really broad with the definition of beer to include mead or something?